Good Time Charleys

(Critical)
The dish machine has been cycled several times. It is not providing chlorine based sanitizer as required. This dish machine is designed to provide (50) parts per million (ppm) chlorine sanitizer. Management contacted a repair tech during the inspection. A follow-up inspection will be made to verify that this critical violation is corrected.

(Critical)
I found that a prep table is operating improperly. Numerous potentially hazardous food items including: deli meats, sliced tomatoes and products containing cheese are at temperatures above (55) degrees f. Management and staff must use food thermometers to check food temperatures. I recommend using temperature logs. A heating and cooling tech is on site. He has determined the problem and taking steps to correct the situation. In the meantime, all potentially hazardous food, stored in the unit has been discarded. This unit must be considered out of service, until repairs are complete and the prep table can maintain a internal temperature of 41 degrees f. Or below, at all times. A follow-up inspection will be made to ensure that this critical violation is corrected.

(Critical)
The dish machine has been cycled several times. It is not providing chlorine based sanitizer as required. This dish machine is designed to provide (50) parts per million (ppm) chlorine sanitizer. Management contacted a repair tech during the inspection. A follow-up inspection will be made to verify that this critical violation is corrected. , provide chlorine test strips. Store them in a dry location, near the glass washer.

Provide chlorine test strips. Store them in a dry location, near the glass washer.